Kimchee Bacon Wrapped Sausages
Kimchee Bacon Wrapped Sausages are a delicious twist on a classic appetizer, perfect for serving four people. To make them, you'll need 8 rashers of bacon trimmed to about 10 cm by 3 cm, 160 g of kimchee, and 8 good-quality chipolata sausages. You'll also use 1½ tablespoons of rice malt syrup or pure maple syrup, and 30 g of finely grated Parmesan. The equipment required includes 8 cocktail sticks and a baking tray lined with baking paper. Start by preheating your oven to 180°C (350°F/Gas 4). Lay out the bacon slices and top each with a dollop of kimchee. Wrap each sausage in the kimchee-covered bacon, securing it with a cocktail stick. Place them on the prepared tray and brush with syrup. Bake for 30-35 minutes until the bacon is crispy.
- 8 Rashers of bacon
- 160 g Kimchee
- 8 Good-Quality Chipolata Sausages
- ½ tbsp Rice Malt Syrup
- 30 g Parmesan, Finely Grated
- Oven Preparation
Preheat oven to at 180°C (350°F/Gas Mark 4).
- Bacon and Kimchee Preparation
Place bacon slices on a flat surface and top each slice with a generous amount of kimchee.
- Wrapping the Sausages
Wrap each chipolata sausage first in kimchee and then in bacon, ensuring the bacon layer is on the outside. Use a cocktail stick to secure the bacon around the sausage.
- Baking
Place the bacon-wrapped sausages on a baking tray lined with parchment paper. Gently brush each sausage with syrup. Bake in the preheated oven for 30 to 35 minutes, or until the bacon turns a crispy brown and the sausages are thoroughly heated.
